View Pit Stop page for race #2372 by altaria13 — Ghost race
View profile for Jason (altaria13)
| Official speed | 83.36 wpm (49.23 seconds elapsed during race) |
|---|---|
| Race Start | April 17, 2020 12:02:25pm UTC |
| Race Finish | April 17, 2020 12:03:14pm UTC |
| Outcome | Win (1 of 5) |
| Opponents |
3. pillowdo (66.64 wpm) 4. neel19 (65.97 wpm) 5. spetterpoep (65.83 wpm) |
| Accuracy | 97.0% |
| Points | 68.07 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |